The Confectional's Cheesecake Truffles


by New Day Producers

Posted on May 31, 2011 at 12:16 PM

Updated Tuesday, May 31 at 4:12 PM

Note: This recipe is adapted for home use. At The Confectional we temper our chocolate.

What could be more decedent that cheesecake? ...A homemade Cheesecake Truffle!

You will need:
• A melon baller
• Latex gloves
• Dark, Milk and White Chocolate, your favorite baking brand
• Truffle Forks
• Double Boiler
• Wax Paper
• Plastic cake decorating bags

Either make, or use your favorite store bought cheesecake, but please note you will not be using the crust. If you make your own cheesecake batter, pour it into a large shallow baking pan, and bake uncovered at the temperature and time called for in your recipe. After it has cooled it should be very firm, and note that a Jello® brand won't work because it's too soft. If you bake your own, you will want to chill it in the refrigerator overnight, or until completely set up.

Put on your latex gloves, and start scooping the baked cheesecake batter. Roll it between your gloves until you have a firm, round cheesecake ball. Place on a pan lined with wax paper. Repeat, until you have balled your entire amount of cheesecake.

In a double boiler, melt the dark chocolate completely, and heat to the following temperatures:
Dark chocolate should register between 86 to 90 degrees F, and milk and white chocolates should register between 86 to 89 degrees F.

Take the chocolate off the heat, and place entire double boiler on a heat pad near your truffle balls. You'll then pick up one truffle ball, and put it on top of the melted chocolate. Use your truffle forks to turn it until it is completely covered in melted chocolate. Then, placing a truffle fork under the cheesecake ball, lift it out and tap any excess chocolate off using the side of the double boiler. Gently place the truffle ball on the wax paper. Depending on which truffle fork you are using, it will leave a subtle design on the top of the truffle. Repeat, until you have dipped all your cheesecake balls. NOTE: you should handle the dipped truffles as little as possible with the truffle forks, to make the prettiest truffles.

You should leave the truffles on the counter 10-15 minutes to let the chocolate harden before putting them in the refrigerator. Unlike regular truffles, cheesecake truffles will need to be refrigerated due to the cheesecake filling.

If you dip more than one flavor of cheesecake truffle, you will need a way to distinguish them. You can top them with melted white, or milk chocolate! Place melted chocolate in a plastic pastry bag, and snip a tiny hole in the end. Remember, you can always snip bigger if you need to. Hold the bag about 6" over the truffles and drizzle them with quick, steady back and forth motions. You can drizzle with more that one type of chocolate, and you can even add food coloring to the white chocolate. Experiment! This is the creative part, and there is no wrong way to decorate them. Go to: to see how The Confectional decorates all our flavors. Store your truffles in the refrigerator and eat them within 3 days.

Most of all, have fun and serve to your friends and family with pride!

Where to buy Truffle Forks:

Puget Sound: Home Cake Decorating Supply Co.
9514 Roosevelt Way NE
Seattle, WA 98115
(206) 522-4300